Baking, a Love Story

Thin Mint Obsessed? To. Die. For. Chocolate Mint Cupcakes

If you like Girl Scout Thin Mint cookies, then you have come to the right place. Or if you are simply a fan of the deepest, richest, chocolate cupcake with creamy mint frosting, then you are also in the right place. On the other hand, if chocolate just does not rock your world, please feel free to move on. I will contemplate whether you are allowed to return. Kidding…just kidding.

Thin Mints have a special place in many peoples’ hearts. Are you one of those? Do you have a freezer stocked full of Thin Mints yet? As a Girl Scout leader for seven years, I have seen some pretty obsessed Thin Mint fans while selling cookies with my troop.

While the girls were “boothing”, inoccently standing in front of the local Michael’s Craft store, hoping someone would buy A BOX, one super duper customer purchased a whole case of Thin Mints, handing over a cool $50 and telling them to keep the change ($2). My girls did a happy dance that day whoever you are so thank you.

I’m beginning to think the Thin Mint should have its own Facebook page, PR person and possibly should tour on its own and have a solo career. If you have been without Thin Mints your whole life and have no idea what all this nonsense is about, I am sorry. Just go to Ebay, and you will find dozens of cookies being sold and you, too, can have Thin Mints at your disposal.

Anyhow, onto the cupcakes. The cake recipe for these beautiful babies come fromDeath By Chocolate…only the best cookbook in history. It is honestly the richest, most chocolaty cupcake you will ever try and as the book title dictates, you just may die from chocolate when you eat this and you know what, nothing else will matter.

If you think I am exaggerating here, just glance at the recipe; unsweetened chocolate, semisweet chocolate and TWO CUPS of CHOCOLATE CHIPS go into these life altering cupcakes. Then I added a cream cheese, mint flavored frosting and crushed Thin Mints to sprinkle over the top.

Hold your horses and anything else around you because this cupcake will most assuredly make the world spin faster.

—If you are not convinced, please make the cupcakes, take a big bite and hold on to nothing, nada. When you are flat on the ground, I will laugh. Yes, I have a fairly sick sense of humor.

The Wilton Frosting Tips which changed my life can be found by clicking on the link. The large star (#22) makes nice large swoops and are E-A-S-Y to make your cupcakes look all that. Don’t forget to buy the huge coupler as well.

Topping: Crushed Thin Mints or Oreos (if using crushed Oreos, you could leave out the mint extract and add vanilla extract instead and make a Cookies and Cream cupcake)

Heat water (only half way full) in the bottom of a double boiler or simply use two sauce pans; one pan that can sit on top of the other. In the top pan, place 1o 0z. semisweet chocolate, heavy cream and unsweetened chocolate and cover tightly with plastic wrap for 8 minutes.

While the chocolate is melting, place eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together on medium speed until it is a light yellow color and thickens up just a bit. See photo above. This will take about 4 minutes. Add the melted chocolate while your beater is slowly mixing. I pour just a little in at a time so that my eggs don’t scramble. That would be very bad news this far into the recipe so please heed my warning, pour slowly with beater on slow speed. Add the flour and baking soda. Mix just barely until combined. Then add your chopped Thin Mints.

Ladle your batter with an ice cream scoop, until 2/3 full, into each cupcake liner. Bake for 20-25 minutes or until slightly firm to the touch and “set”.

Frosting: Using a stand mixer fitted with a paddle attachment, beat together on high speed the cream cheese and butter. Add the powdered sugar. No need for sifting, just beat the heck out of it and it will smooth out. Add the vanilla and beat together adequately. In a large Ziploc bag, place a few Thin Mint cookies (about 6) , seal the bag shut and roll over it back and forth with your rolling pin. This is a great time to get out your aggressions.

Frost your cupcakes and sprinkle cookie crumbs over the top and voila… you have the perfect chocolaty, minty cupcake. Cheers!

they look perfect… you make such a nice job of the swirl on top….I know it is not exactly simple now that I have actually tried one. I wonder if I even have this particular tip in my little kit.

I’m thinking cream cheese would make a much stiffer icing … and, therefore… would work better for the frosting….. …yes…. must try it some day….. failing that…. can you come here to show me how to do it? …. or hey…maybe I’ll just come there… it’s probably warmer… and……. you bake! tea and a chocolate cupcake please……

Oh my gosh….I will include the link in my recipe (just give me a minute) to the Wilton large tips that changed my decorating life. They make it EASY to make it look pretty with large swoops of frosting. I have been spending the last several months trying to replicate the cupcakes from “Stay Calm Have a Cupcake” and finally have the tips of my dreams. Thanks for the compliments!🙂

O.M.G. You have NO idea how many frozen thin mints I am capable of consuming. The beauty of that cookie is that they are SOOOOOO good straight from the freshness-preserving freezer. I, honestly, love nothing more than a thin mint. The Samoas, they try, but they just will never be a thin mint. I’m 99% sure Ill be making these ASAP. Love. Hearts.

Oh my goodness! I am a total chocoholic and thin mints are my favorites (along with samoas) How can I have never heard of the death by chocolate cookbook? It may be dangerous for me to have it, but I’m off to check that out on amazon. Have a great day!
Katie

Wonderful recipe, Geni🙂
I’ve made the Tagalongs and Thin Mints from scratch, but haven’t made them into cupcakes. Gotta try this one. The cupcake looks truly divine with all the fancy swirls and such. What a pro you are!

I LOVE mint and chocolate. It’s absolutely one of my favourite combinations. For awhile, there was a three musketeers dark mint chocolate bar that was incredible, but it seems to have disappeared. To answer this craving though, I’m totally going to make these cupcakes! Thanks for sharing!

Hi, Geni. I put chocolate-mint in the same category as chocolate-malt and chocolate-coffee (or mocha, sometimes). Is there a better dessert combination possible? This is just another recipe right up my alley.

Just last weekend during a trip to Seattle, I had to pick up a box of the Thin Mints. Some day I should explain how the Canadian Girl Guide Thin Mint varies from the American version. Wouldn’t you like to know?!?

I would like to know how the Canadian variety differs. How could they possibly improve on a dark chocolate, crispy cookie with mint covered in chocolate?! Great chocolate pairings, I would have to add peanut butter though.

I do love thin mints! And I DON’T have a freezer full of them right now because even if I had bought a freezer full of them, they would already be gone. These cupcakes look even better than the thin mints alone!

I love this part!!!…”—If you are not convinced, please make the cupcakes, take a big bite and hold on to nothing, nada. When you are flat on the ground, I will laugh. Yes, I have a fairly sick sense of humor….” Bwaaaaa ha ha ha ha ha!!!! You love chocolate AND are twisted…awesome!…First, first time visiting your blog c/o “Babygirl”, second, these cupcakes look freaking awesome and will be made in the very near future…lastly, your chocolate malt cake looks awesome too! Have a great day and I look forward to reading more posts!